Description
A hearty, protein-packed chicken salad perfect for lunch or dinner that embodies the ethos of a carnivore diet.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 1 pound)
- 1/2 cup rendered beef tallow, bacon grease, or duck fat, cooled but still pliable
- 2 tablespoons bone broth
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste (optional)
- 1/4 cup cooked bacon, crumbled (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1 stalk celery, finely chopped (optional)
Instructions
- If you don’t already have cooked chicken, bake, boil, or air fry chicken breasts or thighs until cooked through. Aim for about 1 pound of cooked chicken.
- Let the cooked chicken cool slightly, then shred it using two forks or your hands, ensuring there are no bones or cartilage.
- In a large mixing bowl, combine the shredded chicken, rendered fat (or mayonnaise), bone broth, Dijon mustard (if using), salt, and pepper (if using).
- Use a fork or mixing spoon to thoroughly combine all the ingredients, ensuring the chicken is evenly coated with the fat and seasonings.
- If you’re using bacon, hard-boiled eggs, or celery, gently fold them into the chicken mixture until evenly distributed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled. Enjoy it straight from the bowl, or use it to fill lettuce wraps for a satisfying crunch.
Notes
Use leftover rotisserie chicken for a faster meal prep. For extra flavor, consider adding herbs or smoked paprika.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 210mg